1. Blend 1-6 items together.
I use Vita-Mix. Normal mixer/grinder is not suitable for raw soups/smoothies. Try using any blender if you do not have Vita-Mix.
2. Transfer to bowls and add salt and oil to taste.

Vegan:
All recipes here are vegan recipes. They are without any animal derived products.

Oils :
Heating oil makes it toxic. All the recipes at this site are made using raw cold pressed oils (virgin oils).

Leafy Greens :
Only LIVING greens give you enzymes and biophotons.
Cooking greens destroys MUCH of their nutritional value. This includes boiling, braising, sautéing, stir frying, baking and all kinds of high heat (Above 145 C ) cooking.
All the recipes at this site, use either raw greens or 3-4 minute steamed greens.

Protein :
One question which every vegan is asked is “Where do you get your protein from if you do not eat animal products “.
The answer : Plant foods are generally abundant in protein. For example, lettuce gets 34% of its calories from protein, and broccoli gets 45% of its calories from protein. Spinach is 49%. Cauliflower is 40%. Celery is 21%. Beans range from 23% to 54% depending on the variety. Grains are 8% to 31%. Nuts and seeds are 8% to 21%. Fruits are the lowest at around 5-8% on average.
For an answer with fun say : The same place where a cow gets its protein from ☺

Processed food : This is a big topic. Processed food is bad. Fullstop. To be short ,all the recipes here use products directly given by nature.

Healthier Alternatives :

Cow Milk – Nut milk

White sugar – Brown Raw Sugar, Honey, Agave

Table salt – Unheated sea salt

Sea animal food – Sea vegetables like nori.

Butter – Coconut Butter / Oil

White rice – Brown rice

More about oils :
Heating oil destroys the antioxidants in oils and as such oxidizes the oils. This causes cross-linking, cyclization, double-bond shifts, fragmentation and polymerization of oils

Polyunsaturated fats : These include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of all the double bonds they have.

Monounsaturated fats : Extra-virgin olive oil, is monounsaturated fat. In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 148C range. For these reasons, cooking with extra virgin olive oil is not recommended cooking with extra virgin olive oil.

Satruated fats : Coconut oil, though contains the most saturated fat of all edible oils, is chemically single bonded. It helps you promote heart health, maintain normal cholesterol levels and even supports weight loss. It also has an anti-tumour effect. It is always better to go for virgin coconut oil, produced locally using traditional low-tech processes. Commercial coconut oil is refined, bleached and deodorised(RBD) or treated with solvents, and these deplete mechanically produced oil of vitamin E, and other nutrients.